A shell of light pastry filled with custard that will make your taste buds exploding with every bite.
Ingredients for Custard Filling:
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups millk
- 2 egg yolks, slightly beaten
- 2 tablespoons butter, softened
- 2 teaspoons vanilla extract
Directions for Custard Filling:
1. Combine sugar, cornstarch and salt in a medium saucepan
2. Stir milk into the mixture gradually. Stirring constantly, cook over medium heat until the mixture thickens and boils
3. Boil and stir for one minute and then remove from heat
4. Stir at least half the hot mixture gradually into the egg yolks stirring rapidly while combining
5. Blend into hot mixture completely
6. Return the pan back to the heat to boil and stir for one minute and then remove from the heat
7. Stir in butter and vanilla. Cool in the refrigerator.
Ingredients for Cream Puffs:
- 1/2 cup butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all purpose flour
- 4 eggs
Directions for Cream Puffs:
1.Preheat oven to 400 degrees Fahreinheit
2. In a medium saucepan, bring water and butter to a boil over medium heat making sure all of the butter is melted. Stir in flour and salt until the mixture forms a paste ball while still on medium heat. Keep stirring until the mixture pulls away from the sides of the pan and is a thick ball of dough (about 3-5 minutes).
3. Transfer the dough into the mixing bowl of a stand mixer. Let it cool for about 5 minutes while beating on low or do it manually. Add three eggs to the dough, one at a time, being sure that each one is thoroughly mixed and the dough remains thick before adding the next.
4. Beat the fourth egg in a small bowl. Add one-third of the egg to the dough and mix thoroughly. The dough should still be completely thick and sticky. Add a tablespoon more of egg and mix thoroughly. More than likely, you will only need two-thirds of the egg because if you add the entire egg, the dough will become too loose and runny.
5. On an non-stick ungreased baking sheet or parchment lined baking sheet, scoop overflowing tablespoon fulls of the dough to make 12 cream puffs. Place the baking sheet in the middle of the oven (in the middle of the middle rack) and bake 30 minutes until golden brown and crisp on the edges.
6. Since the centers need to be dry, remove the rack from the oven when they are finished baking and poke a couple holes with a toothpick in each puff to release the hot, steamy air. Put the baking sheet with the hole poked puffs back into the oven that has been turned off and leave the door of the oven opened about 5 inches. This will help dry out the inside of the puffs. Leave them in the oven for 10-15 minutes. Remove the puffs from the oven to cool completely on a wire rack.
7. Serve by slightly splitting the puffs in the natural creases and fill with custard and sprinkle with powdered sugar (optional).
